"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Yummy Chicken Casserole Recipe

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This recipe for Yummy Chicken Casserole, by , is from "KICK IT UP", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Cotton for Theresa Bowen
Added: Sunday, October 12, 2008


3 cups Rotisserie chicken, chopped or shredded into bite size pieces
1 medium onion, diced
1 medium bell pepper, diced
1 tsp butter
1 can cream of chicken or cream of mushroom soup
8 oz sour cream
1/2 cup low fat whipping cream
1 small can chopped pimiento

1/2 cup shredded cheddar cheese
6 frozen biscuits, thawed (can use southern style biscuits but frozen ones are better)

Preheat oven to 350.
Grease or spray 11 x 7 inch baking pan.
Saute onion and pepper in butter until tender.
Combine with chicken, soup, sour cream, whipping cream, and pimientos.in large bowl and stir until well mixed.
Spoon into prepared pan and bake for 15 minutes.
Remove from oven.
Sprinkle with 1/4 cup cheese.
Place biscuits in a single layer over top of casserole.
Sprinkle with remaining 1/4 cup cheese.
Return to oven.
Bake until biscuits are golden brown and sauce is bubbly.
Serve hot.

Caution: To avoid overflow, do not fill pan to top with mixture.




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